A levantine take on Lamb Grain Bowl, built on pomegranate and mint and finished the way we like it. Ready in about 45 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the pomegranate molasses and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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